Tawa Pulao is a simple rice preparation made over a hot tawa with rice smothered in butter, mixed vegetable and Pav bhaji masala, also a popular Mumbai street food. Well, I’ve never been to Mumbai nor tasted this dish but was inspired to try after watching Chef Sanjeev Kapoor making it. Turn your leftover cooked rice into something fancy for next day’s lunch box. To be frank it tastes a lot better the next day with all the masala soaked in the rice.

Lets decide on the veggies to use – I’ve used frozen pre-diced carrots, cut beans and peas which doesn’t need a lot of cooking, really handy too. But if using fresh veggies, please make it a point to boil them first and then proceed. Typically this dish includes carrots, peas, potato and capsicum. Choose the combo that you like.

Basmati rice– Original recipe calls for cooked basmati rice which suits better of this dish. But I was frugal enough to recycle my leftover Long grain rice.

Choice of tomato paste over fresh tomatoes – Nothings wrong in using fresh tomatoes, I found tomato paste adding immense color to the dish plus handy.

Choice of Garam masala – Use of whole garam masala is not a part of the original recipe as you don’t want to scoop a couple cloves or cardamon while eating , that’s why use of garam masala powder makes more sense. I liked fresh garam masala, which you must have figured is a big lie. (must have powdered but skipped due to laziness)

Too many choices, lets get into the recipe. Heat butter in a wide Tawa- that’s right! Make sure you use a wide tawa. Splutter mustard seeds, cumin seeds, red chili and whole garam masala. Add the chopped onions, green chili, ginger and garlic. Let them fry for few minutes.

Now add tomato paste, followed by mixed veggies.

Let them cook for few minutes (if using frozen veggies) and then add turmeric powder, red chili powder, salt and garam masala powder. Remember use less salt at this stage as your pav bhaji masala includes salt too.

Now add the rice, coriander and curry leaves. From this stage put your flame to the lowest setting.

Here comes the secret ingredient! Add the Pav bhaji masala powder and stir-fry. Once the masala sticks to the rice, check for salt, sprinkle the lemon juice and garnish with some extra coriander leaves.

Serve plain or with raita.

To be brutally honest, this dish still tasted good when substituted with a teaspoon of crushed dry mint leaves in the place of Pav bhaji masala. So, go for it even if you don’t have pav masala.

Notes

Serves 2

Tomato paste gives nice color, if you can’t find then use regular tomatoes.

This pulao taste better after few hours of making once the masala gets soaked well in the rice, making it perfect for lunch box.

Hi Mullai Mam, I tried this today for my lunch dubba wow it came out really very well. Thanks again thank you so much for your excellent recipes looking forward to try more and more recipes from this website especially by yours 🙂 I wanted to post my comment for peas pulao, ladies finger paruppu usili also came out very well and yummy. Thank you.

Wishing you the best for 2013. I could say I’m a fan of yours. All your recipes are awesome and easy to understand. But one disappointment is that you have changed your websites format. Which I find it difficult to navigate. Apart from all the recipes and instructions I like your honesty and respect for the others. No one would allow others to add their own recipes to their website but you do. I really appreciate your willingness to help and serve other. Keep up your good work and all the best.

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Welcome to spiceindiaonline.com your ultimate source for Indian recipes online. I am Mullai Madavan, who is cooking and curating content for this portal. Hope you enjoy my collection and thanks for visiting my space.
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